Wild Rice with Papaya

'Preheat the oven to medium (180°C)'

'In a medium saucepan, combine the wild rice, water, and salt.'

'Bring to a boil, then reduce heat, cover, and simmer for about 50 minutes or until the rice is tender.'

'Drain and let cool.'

'Toast the pine nuts in a small baking dish, stirring occasionally, until golden brown, about 8 minutes.'

'Remove from oven and set aside.'

'In a large bowl, combine the cooled wild rice and lime juice.'

'Add the mortadela and pine nuts and mix well with a spoon.'

'Season with cinnamon and add more salt if needed.'

'Fill the papaya halves with this mixture.'

'Serve immediately.'